General Manager — Guest‑First Leader, Team Builder

Wingstop; Billings (MT); On-site; USD 65,000 - 90,000; Full time

Job summary

Wingstop is seeking a General Manager in Billings, MT to lead restaurant operations and drive guest satisfaction. You will oversee staffing, budgeting, scheduling, and local marketing initiatives to achieve business goals and ensure a top-tier guest experience.

The role requires 3–5 years of management experience in a restaurant setting, strong leadership, and a commitment to food safety and quality. The position is full-time and on-site.

Qualifications

• Basic computer skills.
• P&L management including budgeting and cost control.
• Budgeting and scheduling responsibilities.
• Strong organizational and planning abilities.
• Team building and leadership capabilities.
• Problem solving and decision making.
• Clear verbal and written communication.

Responsibilities

• Uphold guest satisfaction and ensure a positive guest service experience.
• Address guest concerns promptly and professionally.
• Hire qualified staff and ensure consistent guest satisfaction.
• Train and empower employees to deliver excellent service.
• Evaluate staff performance and provide feedback.
• Improve skills and morale of all employees.
• Coach and provide regular performance feedback.
• Develop and execute the restaurant's business plan within budget.
• Manage labor to meet budget and optimize scheduling.
• Enforce labor laws and food safety standards.
• Drive company marketing programs and guest engagement.
• Maintain integrity and a respectful workplace.

Skills

Basic computer skills

P&L management

Budgeting

Organizational skills

Team building

Problem solving

Communication skills

Education

High school diploma or equivalent

Job description

Wingstop is seeking a General Manager in Billings, MT to lead restaurant operations and drive guest satisfaction. You will oversee staffing, budgeting, scheduling, and local marketing initiatives to achieve business goals and ensure a top-tier guest experience.

The role requires 3–5 years of management experience in a restaurant setting, strong leadership, and a commitment to food safety and quality. The position is full-time and on-site.